Coriander and Lemon Crusted Fish with Asparagus Salad & Poached Egg

Position a rack in the upper third of the oven and preheat the broiler to High. Line a rimmed baking sheet with foil and lightly coat with cooking spray.

Toast the coriander seeds in a small dry skillet over medium heat, shaking often, until fragrant, about 3 minutes. Transfer to a spice grinder or mortar and pestle and grind with the lemon zest, two-thirds of the salt, and the red pepper flakes to a fine, even texture.

Pat the tilapia dry. Press the spice mixture onto the flesh side and place the fillets on the prepared baking sheet, spice side up.

Trim and discard woody ends from the asparagus. Very thinly slice the stalks on a diagonal, then toss with olive oil, lemon juice, mint, tarragon, black pepper, and the remaining salt. Let stand while you cook the fish and eggs.

Bring the water and vinegar just to a boil in a large saucepan over medium-high heat.

Broil the tilapia until just opaque and it flakes easily with a fork, 3 to 6 minutes depending on thickness. Tent with foil to keep warm.

Reduce the water to a bare simmer. Swirl to create a gentle vortex and slip in the eggs one at a time. Poach until whites are set and yolks are runny, 3 to 4 minutes. Drain briefly on paper towels.

Divide the asparagus salad among plates. Top with tilapia, make a small nest in the salad, and place a poached egg on each plate. Serve right away.